Gather Journal’s Chicken with Sautéed Lettuces and Peas
"We did a chicken recipe in our 70’s Issue that I always come back to, with sauteed lettuce and peas, and just a little bit of vermouth and lemon. It’s so easy and good. I cook it at least once a week."
- 4 chicken legs, split into thighs and drumsticks
- 1 1⁄2 tsp celery salt
- 2 Tbsp unsalted butter, divided
- 1 1⁄2 Tbsp extra virgin olive oil, divided
- 3 cloves garlic, smashed
- 1⁄2 cup dry vermouth
- 1 lemon, zested and juiced
- 1 cup fresh or frozen peas
- 1 head romaine, trimmed and sliced crosswise into 2-inch pieces
- Preheat oven to 400°F. Season chicken with celery salt and 1⁄2 tsp pepper. Heat one Tbsp each of butter and oil in a skillet over medium-high heat. Cook chicken, in batches if necessary, skin-side down until golden, for about 6 minutes.
- Turn chicken over and cook 2 minutes. Pour off all but 2 Tbsp fat and stir in vermouth, zest, and garlic. Transfer pan to oven and roast, uncovered, until chicken is cooked through, 25 to 30 minutes.
- Towards the end of cooking time, heat a large skillet over medium-high with 1⁄4 cup water, 1⁄4 tsp salt, the remaining Tbsp butter and 1⁄2 Tbsp oil. Bring to a simmer then add peas and cook until barely tender and water has almost evaporated, 2 to 3 minutes. Add romaine and cook just until wilted, turning over once, about 2 minutes.
- Transfer chicken to a platter. Swirl 1⁄2 Tbsp lemon juice into sauce. Check seasoning then spoon over chicken. Serve with lettuce and peas.